Give your baked product more customer appeal and make the world a more sustainable place by using clean label durO™bake conditioners in your recipe!
Our range of clean label range of durO™bake Dough Conditioners and Bread Improvers contain selected, sustainably produced enzymes to make your production process more efficient and reduce wasteage. They can also replace traditional synthetic emulsifiers like SSL (E481), DATEM (E472e) and Mono and Di Glycerides of Fatty Acids (E471) – giving the same functional benefits but with a ‘cleaner’ ingredient listing and improved sustainability credentials!
As bulk fermentation breadmaking processes changed in the 1960’s to more rapid processes like the Chorleywood Breadmaking Process (CBP) and the Activated Doughmaking Process (ADD), bakers discovered that by combining lower protein / lower priced wheatflour with complimentary ingredients such as hard fat (sometimes Lard), Ascorbic Acid, Soya Flour and possibly Malted Barley, they could produce an acceptable quality product, consistently and profitably.
Over time, hard fats were replaced by synthetically manufactured emulsifiers (like SSL and DATEM) to condition and improve the dough for easier moulding, strengthen the dough during its fragile prooving stage and develop a better gluten network to retain more CO² during the baking stage resulting in greater baked volume.
These emulsifiers are still used in many bread improvers and dough conditioners. They are synthetically manufactured, often using from Palm derived fats, selected chemicals and heat and have a designated ‘e’ number.
Consumer preferences and attitudes keep evolving: The desire for baked goods containing fewer synthetic ingredients (and ‘e’ numbers) continues to grow. There is an alternative; use a clean label enzyme-based dough conditioner.
Enzymes are not a new discovery – our own digestive system (starting with saliva) contains many enzyme types. Put simply, enzymes break organic material down into smaller components . Each enzyme type has a preference to what they work on (the substrate) and the conditions (eg acidity / temperature) they operate in. In the case of dough conditioning enzymes, we select strengthen parts, which in turn can be broken down further by other enzymes, and so on until only molecules remain.
Over the last 3 decades, more enzymes that work on the protein, starch and lipids (fats) used in baked goods have become available, their applications optimised and their benefits realised.
For over 10 years, Bakenology has used selected dough strengthening and relaxation enzymes (that work on Proteins and Lipids) together with yeast feeding enzymes (that convert starch into glucose as a yeast food) in different combinations to create a range of clean label dough conditioners and Improvers for a wide range of baked products, including:
Each durO™bake Dough Conditioners is optimally formulated to:
Bakenology offers a standard range of durO™bake Dough Conditioners for a wide range of bakery products and also specialises in developing customised conditioning blends to make your own product stand out in a competitive market.
Want to make a difference? Use a durObake Dough Conditioner in your recipe to improve dough handling, proof stability and baked volume with a Cleaner Ingredient declaration and improved sustainability credentials (and take a small step to help the world too)!